Irish Distillers Pernod Ricard has launched Redbreast 21 Year Old, the pinnacle of the range to date.
To celebrate the newest member of the Redbreast Family, Master Blender Billy Leighton hosted a special tasting in London. The new expression is the ninth Single Pot Still Irish Whiskey to be added to the range.
Redbreast 21 Year Old sits alongside Redbreast 12 Year Old, Redbreast 12 Year Old Cask Strength and Redbreast 15 Year Old to complete the largest-selling and most definitive Single Pot Still Irish Whiskey brand in the world.
Redbreast 21 Year Old is made from a mash of malted and unmalted barley, triple distilled in copper pot stills and matured in a combination of American Bourbon barrels and first fill Spanish oloroso sherry casks.
The 21 year ageing process introduces new levels of depth and flavour, creating an inherently complex and rewarding whiskey.
Billy Leighton, Master Blender at Midleton Distillery, said: “Redbreast 21 Year Old is a very special Single Pot Still Irish Whiskey and one of which I am immensely proud.
Once my team and I tasted the 21 Year Old whiskey, there was never any question about whether we should release a younger expression – the older whiskey showed such stunning levels of depth, flavour and taste, we just had to bring it out for the growing army of Redbreast and Single Pot Still Irish Whiskey fans around the world.
We’re really excited to see how Redbreast 21 Year Old is received and we hope Irish whiskey fans will find it as delightful and rewarding to drink as it was for me to craft.”
Redbreast 21 Year Old is non-chill filtered at 46% ABV and is available in very limited quantities.
Redbreast 21 Year Old Tasting Notes by Master Blender, Billy Leighton
Nose: Remarkable aroma spanning fresh tropical fruits, nuts and rich dried fruit.
Taste: Soft vanilla, toasted oak, sherry nuttiness with a dusting of Pot Still spices. Luscious fleshy fruit notes complete the creamy mouth feel.
Finish: Lingers, seemingly forever, to oak and pot still spices and then, the final bow from the Barley – where it all began